Is a great recipe to learn off the top of your head, for any last minute dessert, or for a treat for the kids. This is a simple version that gives thin, sugarless pancakes ready for any toppings from fresh strawberries and icing sugar to maple syrup or jam to lemon and sugar (my favourite).

Place the dry ingredients in a large bowl, make a well in the centre and add the eggs and milk – mix with either electric beaters or a whisk and slowly incorporate the flour mix into the centre to make a smooth batter like runny cream.

Some like to rest the batter in the fridge for half an hour to settle, I tend to need to use it straight away and it works just fine!

I like to use an actual crepe pan as they are non-stick and the prefect pancake diameter (18cm/7 inch). Any good non-stick pan will do though.

Warm the pan onto a med-high heat, add a small piece of butter and swirl it around the pan to cover, spoon in 2 tbsp or so of batter and swirl that around to the edges as well. Cook 30 seconds first side– have a good pallet knife or egg flipper ready to lift the edges to check it is nicely browned, and to flip them over – the other side will take less time to cook so be at the ready. Repeat for each pancake.

Turn them onto plates ready to serve – we tend to organise the order of receivers and everyone eat them as they come off the pan fresh. Otherwise you can stack them and keep warm in a low oven. You can also cook them in advance, stacked onto a plate and fold them into triangles and microwave a few seconds to warm up, or warm up again in the oven.